| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
100 |
Servings |
INGREDIENTS
| 18 1/3 |
lb |
BEANS GREEN #10 |
| 1 1/4 |
lb |
ONIONS DRY |
| 2 |
lb |
SUGAR; GRANULATED 10 LB |
| 3 |
c |
SALAD OIL; 1 GAL |
| 2 |
tb |
PEPPER BLACK 1 LB CN |
| 1 1/2 |
qt |
VINEGAR CIDER |
| 2 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
1. DRAIN CANNED GREEN BEANS.
2. COMBINE BEANS AND ONIONS. SET ASIDE FOR USE IN STEP 4.
3. COMBINE SUGAR, VINEGAR, SALAD OIL, SALT, AND PEPPER; WHIP OR SHAKE
THOROUGHLY.
4. ADD DRESSING; BLEND WELL.
5. COVER; REFRIGERATE AT LEAST 6 HOURS UNTIL FLAVORS ARE WELL BLENDED.
KEEP
REFRIGERATED UNTIL READY TO SERVE.
NOTE: 1. IN STEP 2, 1 LB 6 OZ DRY ONIONS A.P. WILL YIELD 1 LB 4 OZ THINLY
SLICED ONIONS.
NOTE: 2. IN STEP 2, 2 1/2 OZ (2/3 CUPS PLUS 3 TBSP) DEHYDRATED ONIONS MAY
BE USED. SEE RECIPE NO. A01100.
Recipe Number: M04501
SERVING SIZE: 1/3 CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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